Discussion in 'Cooking' started by lynninpa, Sep 8, 2007.
Thanks so much for the cucumber salad recipes, MickeyWanaBe! They all sound great!
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This recipe sounds fantastic! Thanks again, MickeyWanaBe!
Liberty Tree Tavern: Crab Cakes
2 TB mayonnaise
2 TB mustard
2 TB sour cream
1 tsp. celery
1 tsp. onion
1/2 tsp. white wine Worcestershire sauce
1/4 oz. Tabasco
1 tsp. Old Bay Seasoning
1 tsp. fresh lemon juice
Mix all the ingredients above together.
[FONT=Verdana, Arial, Helvetica, sans-serif]8 oz. crab meat, picked over for shells
1 oz. fresh bread crumbs
Take first mixture and combine with the bread crumbs, then gently add in the crab meat. Shape into 4 oz. portions and fry.[/FONT]
Is it just me, or does the cooking time seem too short in this recipe? I know when I make pot roast, it cooks for about 4 hours.
Liberty Tree Tavern: Pot Roast
4 oz. butter
1/2 oz. garlic
1/2 lb. carrots
3/4 lb. onions
1/2 oz. fresh thyme
3 lbs. shoulder beef
4 oz. flour
6 TB beef base
1/2 lb. celery
2 diced tomatoes
meat in stockpot in butter.
Add flour, beef base and tomatoes. Dice carrots, celery, onion
and add fresh thyme.
Simmer for 40 minutes to an hour, or until desired doneness.
Once cooked, remove meat and let cool before slicing.
Pour gravy through sieve to remove all the vegetables, saving gravy
to use with meat.
meat has cooled, slice and place in a pan. Add gravy, wrap pan and reheat
in oven to 165 degrees.
I made this recipe today and it didn't come out *quite* like the soup at Rose and Crown. It wasn't as thick and creamy, and it was too light in color. So I'm not sure if this was the same recipe that I was thinking of, but next time I will try to make it with less chicken broth (maybe only three quarts?) and heavy cream instead of half and half.
Now, does anyone have the recipe for the Western Chicken Pasta they are currently serving at the Whispering Canyon Cafe? Thanks!
WHats POG Juice???????
I am going to try one more time for my favorite appetizer. DH and I love the meat and cheese platter from Alfredo's (RIP). Anyone know what meat and cheeses they used?
POG juice is equal parts of passionfruit, orange & guava juice. Minute Maid makes a good POG juice and I have even heard from a few people that Disney uses the Minute Maid brand.
I love when a Diser comes back to share how a recipe turned out!
I will add the WCC recipe to the Requested List, Prinny.
I did some more searching around for you, terribm, and just found the names of some of the items from Alfredo's antipasto. "...Prosciutto, bresaola, mortadella and soppressata." It's a start!
Can someone help me find molds for the zebra domes that dont cost more than my dinner at Boma?
Prinny, is this new to the menu at WCC? If it is, it usually takes awhile for recipes for new menu items to "show up." Yet I will keep looking!
This just reminded me -
Does anyone know the recipe for the Kids Breakfast pizza at Chef Mickey's (the one thats like jam and stuff and is sweet?)
Ohh I was so close! Thought it was pineapple though for some reason. Passionfruit sounds nicer
1/2 oz Castillo rum
1/2 oz Bacardi Silver rum
1/2 oz Malibu rum
1/2 oz Myers dark rum
Splash Key lime juice
Equal parts orange juice and pineapple juice
Shake to mix in an ice filled 12oz cup.
Makes 1 Serving
2 oz. Pina Colada Mix
2 oz. Cappuccino Mix
1 oz. Coconut Rum
Blend with ice.
3 oz. Light Rum (Suggestion - Malibu or Parrot Bay)
3 oz. Dark Rum (Suggestion - Cruzan Black Strap)
4 oz. Orange Juice
8 oz. Cream of Coconut (Suggestion - Coco Casa)
6 oz. Passion Fruit Juice Concentrate (Suggestion - Welches)
3 oz. Ice
Mix in blender until slushy.
Makes enough to fill a Disney Cruise Line hurricane drink glass... and then some
Not sure if this was asked for earlier. This might not be the new recipe however.
½ cup hot chili garlic paste
1 Tbsp. Minced garlic
½ cup Minced fresh ginger
1 cup Sweet chili garlic paste
2 cups Honey
2 cups Lemon juice
1 quart Canola oil
1 tsp. Fresh ground black pepper
2 tsp. Kosher salt
1. Mix all ingredients well except for oil
2. Whisk briskly while slowly adding the oil
3. Take out 1 cup of this to baste the shrimp while they are cooking
4. Use the rest to marinate the shrimp
5 lbs. peeled and de-veined shrimp 16-20 count
All but 1-cup shrimp marinade
NOTE: Best if you use outdoor grill as these really smoke up the grill.
1. After shrimp have marinated for two days, take them out of the marinade.
2. If you can find some kabob skewers use them to skewer the shrimp. If not use bamboo sticks or just grill them loose.
3. As you are grilling baste them occasionally with the marinade you saved.
4. When they reach an internal temperature of 145ºF, remove and serve.
OK so u can make smaller ones using the inside of egg cartons assuming you get the plastic ones rather than the cardboard ones. This is what I used last time and it worked just as well. Or if you have any ramakins use them but I always find these expensive to buy so dont bother.
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